Thursday, October 4, 2012

Classic Lasagna

Wow. I really didn't know how hard it was going to be to work AND keep up a blog.

Well, I guess the actual keeping up the blog would be easier if I weren't so darn tired all the time. We have been having a lot of hot dogs, sandwiches...and.......fast food.

I did manage to make another recipe from my Ultimate Southern Living Cookbook. I don't know if they still have Souther Living parties, but that is where I got mine....oh and my wonderful stone bundt cake pan. :)

But, I have made this recipe twice now, and it is so good, but we didn't think it had enough of the meat sauce in it. So, this time, I doubled the meat sauce. YUM!

Classic Lasagna

Ingredients

2 medium onions, chopped2 tablespoonsolive oil, divided

4 garlic cloves, minced

2 poundslean ground beef

1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes

2 (6-oz.) cans tomato paste

1 (8-oz.) can basil, garlic, and oregano tomato sauce

1 bay leaf

1 teaspoonItalian seasoning

1 1/4 teaspoonssalt, divided

3/4 teaspoonpepper, divided

12 lasagna noodles, uncooked; I used ready-to-bake

1 (16-oz.) container low-curd cottage cheese

2 large eggs, lightly beaten

1/4 cupgrated Parmesan cheese

2 (6-oz.) packages part-skim mozzarella cheese slices

Garnish: chopped fresh parsley

Directions:

Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.Note: The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

About Me

Small town girl living in a lonely world....no wait, that's a Journey song.Hi there! I'm Dana. I am married to the most wonderful man in the
world, Wayne. We have 2 boys together Kolby and Riley. I have 2 older
kids; Tyler and Kristen.
I have recently started crafting. and cooking. and baking. I needed a
place to save my recipes so I have this blog.
I stalk blogs... a lot of blogs. I am addicted to Pinterest, Photoshop,
and Facebook. And Plants Vs Zombies. And Angry Birds. And TV Land.
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